Coconut Macaroons
- Desiccated coconut 150 g
- Egg white 2 pce
- Icing sugar 50 g
- Vanilla essence 1 tsp
- Salt 1 pin
- Dark chocolate 50 g
Preheat the oven to 160 Celsius degrees.
Take a non-stick pan add in the desiccated coconut and lightly toast it on low heat. Make sure to keep stirring as it can burn very quickly. Once golden brown add it to a plate and let it cool before use.
Take a small bowl add in the 2 egg whites, icing sugar, vanilla essence and salt. Beat it with an electric mixer until the mixture turns frothy and the sugar is fully incorporated with the egg whites.
Once the toasted coconut has cooled mix it in with the egg mixture in 2 separate batches making sure that everything is evenly moistened.
Line a baking sheet with baking paper. Form 10 even balls and place them about 2 cm apart from each other. Bake the macaroons until golden brown, this should take about 10-15 minutes. Check halfway and turn the baking sheet around to ensure an even baking process.
Place the chocolate into a bowl and place it in the microwave on high heat for about a minute. Check and stir every 20 seconds as it can burn quickly. Once melted pour the chocolate into a piping bag and drizzle over the now cooled macaroons.